8 oz. elbow macaroni, cooked and drained
4 cups (16 OZ) shredded sharp cheddar cheese, divided
1 can (12 OZ) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon salt
Place the cooked macaroni in a 3 1/2 quart (or larger) slow cooker that has been coated with non-stick cooking spray. Reserve 1 cup of cheese, add remaining cheese and the other ingredients to the macaroni; mix well. Sprinkle with remaining 1 cup of cheese, cover and cook on low 5-6 hours or until mixture is firm and golden brown around the edges.
DO NOT remove cover or stir until finihsed cooking.